Ingredients

Adjust Servings:

	1245 g sliced potato cooked
	760 g sliced aubergine frozen
	800 g sliced courgette frozen
	335 g diced onions frozen
	711 g Tarhurin papu broad bean mince dark (fresh)
	1780 g crushed tomatoes
	9 dl oat cooking cream 15% gluten free
	40 g corn starch
	40 g red wine vinegar
	27 g sugar
	18 g iodised salt
	1 g crushed black pepper
	1 g ground allspice
	4 g ground cinnamon
	2 g dried oregano

Nutritional information

312 kJ / 75 kcal

Energy

2,53 g

Fat

0,19 g

Saturated Fat

9,36 g

Carbohydrates

1,42 g

Fibre

2,69 g

Protein

0,44 g

Salt

Moussaka

Ingredients

1245 g sliced potato
cooked
760 g sliced aubergine
frozen
800 g sliced courgette
frozen
335 g diced onions
frozen
711 g Tarhurin papu broad bean mince dark (fresh)
1780 g crushed tomatoes
9 dl oat cooking cream 15% gluten free
40 g corn starch
40 g red wine vinegar
27 g sugar
18 g iodised salt
1 g crushed black pepper
1 g ground allspice
4 g ground cinnamon
2 g dried oregano

Directions

Portion size: 305 grams
Yield from 20 portion recipe: 6.100 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Vegan, Gluten-Free

Carbon footprint per portion (305 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Grease a GN 1/1 65 container and add in layers of potato, aubergine, courgette, onions and broad bean mince.

Mix the broth ingredients together and pour into the container. Gently nudge the layers so that the broth gets evenly distributed.

Steam-bake (steam 20 %) at 160 °C for one hour. Keep baking without steam for another 20 minutes.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.